Saturday, February 28, 2015

Lamb Piquante and Zucchini

Sunday 22 February
Tonight we sliced up the last of the lobes of lamb we've been eating for our snowed-in week.  Normally we would have had some gristly bits for a lamb hash, but this leg, fortunately, had no gristly bits.
To warm up the meat without reheating and toughening it, we made sauce piquante, a recipe from Cuisine of the Sun, featuring (canned) tomatoes, capers, and chopped cornichons.

All it needed was some sautéed zucchini batons as a side veg.

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